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Eggnog Pie – a cream pie made with eggnog! This easy pie recipe has only 4 ingredients! It’s fluffy with a super creamy texture. It’s the perfect holiday pie that actually tastes like eggong – and you can make it completely NO BAKE if you want!
Eggnog: You either love it or you hate it. There are very few people I’ve encountered that like it “a little.” Unlike gingerbread or peppermint…eggnog is eggnog. Kind of no matter where you put it. I fall in the “LOVE IT!” category for eggnog. I’ve loved it since I was a little girl. I remember getting a carton of it as soon as it was available in the store and enjoying little glasses of it with my Dad throughout the holiday, which is why I love making Eggnog Cookies and this Eggnog Pie Recipe!
Adding eggnog to a pudding pie in place of milk is pure genius – it makes a fluffy sweet and creamy pie recipe that us true eggnog lovers will, well, love! This recipe has just 4 ingredients and you can make it with a baked pie crust OR make it completely no bake. It’s the perfect pie recipe for the holiday season.
Ingredient Notes
This pie has only 4 ingredients: pie crust, instant pudding mix, egg nog, and whipped cream. That’s IT! It comes together in no time at all, and if you wanted to you could make it a no-bake pie by using a graham cracker pie crust, Oreo or Shortbread Crust instead.
I made my own whipped cream from heavy whipping cream, but you can also use Cool Whip if you want. No judgements here! 99% of the time I do use Cool Whip. The pudding mix and the whipped cream make the pie super light. It’s like eating air. Which has no calories. So this pie has no calories! (Right?)
When it comes to pudding mix, I used vanilla pudding mix but you can also use cheesecake flavor. Just make sure to use INSTANT pudding mix, not cooked.
How to make No Bake Eggnog Cream Pie
- Make your crust first – cool it if using a pastry pie crust.
- Make the freshly whipped cream with heavy cream.
- Whisk your pudding mix with the eggnog and let it soft set then be careful to fold in the whipped cream – do not stir or mix, you don’t want to break the cream.
- Place mixture in the pie crust then chill. Top with more whipped cream before serving. I like to dust it with ground cinnamon or a sprinkle of nutmeg.
Storing Eggnog Pie
- Store pie in the refrigerator loosely wrapped for 1-2 days if using fresh whipped cream. It might start to weep after day 2. If you use Cool Whip it will last longer in the fridge.
- I don’t recommend freezing this pie.
Expert Tips
- Use only dairy-based eggnog for best results. Instant pudding needs the proteins in milk to set up properly.
- For a no bake eggnog pie, use a graham cracker crust, shortbread, or Oreo crust.
- You could add some rum extract to make it taste more like a boozy glass of eggnog!
Eggnog Pie Recipe
Recipe Video
Ingredients
- 1 all butter pie crust or frozen or from a pack of two, or my homemade crust recipe
- 1 cup (237ml) cold heavy whipping cream (or 8 ounces/226g Cool Whip)
- 1 tablespoon (7g) powdered sugar
- 1 3.4 ounce box INSTANT vanilla pudding
- 1 ⅔ cups (397ml) eggnog
- Ground nutmeg optional (for garnish)
Instructions
- If using a refrigerated crust, unroll and place in a 9″ pie plate. Poke holes in the bottom of the crust with the tines of a fork. Bake crust according to package directions. Cool before filling. (You can also use this crust, pressed into a 9″ pan, poked with the tines of a fork and baked at 400°F for 8-10 minutes.)
- If making fresh whipped cream, place cold whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Add powdered sugar and beat until stiff peaks form. Chill until ready to use.
- Place pudding mix and eggnog in a large bowl. Stir until no lumps remain. Let set for 5 minutes. Fold in 1 cup of the prepared whipped cream (or Cool Whip). Pour into cooled pie crust. Cover and chill for at least 4 hours before finishing.
- Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.
Recipe Notes
- You can use sugar-free pudding. You’ll want to use 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant.
- Be sure to reserve some of the freshly whipped cream or cool whip for the top of the pie – you’re only adding 1 cup to the pudding.
- Use only dairy-based eggnog or the pudding won’t set up.
This is not thick enough! Maybe a large box of poudding or add gelatin or cook the pudding to a thick consistency. Anyway the pie, as is, has a soupy finish after setting up over night. So try the recommendations above!
Looks delish! I have leftover eggnog (what?!) and want to make this today. Question, what size box of vanilla pudding?
I love how light and fluffy it looks – like fresh snow! Pinned!
Thank you for the pin!
I am so behind, ugh!
What exciting news, Dorothy! I can’t wait to see all the things you share!
This pie, oh my. Looks amazing!
Thanks Stephanie!
Congrats on the super cool gig with Marie Callender! I don’t think you’re the only one that makes more desserts than there is time to blog about. I was just going through my pictures and I still have projects from the summer I just haven’t gotten around to posting. One day:)
Anywho, I LOVE eggnog and this sounds so very good and easy! I have everything but the pudding otherwise I’d be making it tomorrow.
Thanks for sharing at Whatcha Whipped Up Wednesday
Thank you! :):)
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